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Archive for the ‘Non-Vegeterian’ Category

Meen Kuzhambu (Fish in Tamarind Sauce)

17 May

Meen kuzhambu is one of our favorite gravies that I usually make. It is a spicy, hot,sour gravy and a natural sweetness from tamarind.   Admired my mother several times, when she cooks this and brings it out with wonderful taste. Being brought up near the  coastal region of India,  I have enjoyed different varieties of  fishes. Father and I used to go to near by fish port early at 5.30AM and buy fresh fishes , prawns and crabs directly from the vendors before it is taken to fish market. It was fun to go there and see the discovery channel (Big fishes as they are shown in TV) .

Adding raw Mango may induce the sweet, sour taste to kuzhambu as well as the mangoes taste better with those masalas. Do not use too sour raw mangoes as it adds more sourness to the gravy. Semi ripened can also be used.

Ingredients:

  1. Pomfret fish – 500 gms, cleaned and cut into pieces (use any kind of fish)
  2. Raw Mango – 1/2, cut into medium sized pieces (optional)
  3. Onion – 2 nos, finely chopped
  4. Tomato – 1 finely chopped
  5. Garlic – 5 cloves , roughly chopped
  6. Oil – 2 Tbs
  7. Mustard seeds -1 tsp
  8. Fenugreek – 1/2 tsp
  9. Cumin – 1 tsp
  10. Asafoetida – 1/4 tsp
  11. Tamarind – juice of lemon size tamarind.(Mix with 1/2 cup of warm water and separate the juice
  12. Turmeric – 1/4 tsp
  13. Chilli powder – 1 Tbs
  14. Corriander powder – 1/2 Tbs
  15. Salt for taste
  16. Curry leaves – 2 strands
  17. Corriander  for garnishing

Method:

1. Add oil to the pan. Add Mustard and wait for it to crackle.  Then add fenugreek , cumin and asafoetida.

2. Add the Onions, garlic and saute it till it becomes soft.

3. Add the spice powders turmeric, chilli , corriander and mix it up for a minute.

4. Now add the tomatoes and cook till they are soft and mashed up.

5. Add the tamarind juice, 2 cups of water and salt and let it cook covered for 15 minutes.

6. Now add the fish and mango and cook for 5 minutes in a medium flame.

7. Finally add the curry leaves ,coriander leaves and serve it with Rice.

TIP: Tastes much better the next day . As the fish absorbs the tamarind juice and become more flavorful.

 
12 Comments

Posted in Main Dish, Non-Vegeterian

 

Prawns Masala Fry

10 May

Ingredients:

  1. Tiger Prawns – 500 gms
  2. Oil –  2 Tsp
  3. Onion – 2 large finely chopped
  4. Tomato – 1 finely chopped
  5. Cinnamon stick – 1
  6. Cardamom – 2
  7. Bay leaves – 1
  8. Cloves – 5
  9. Ginger – 1 Tsp, finely chopped
  10. Garlic – 1 Tsp, finely chopped
  11. Chilli Powder – 1 Tsp
  12. Coriander powder – 1 1/2 Tsp
  13. Turmeric – 1/4 tsp
  14. Coriander leaves – 1/4 Cup for garnishing
  15. Salt as per taste.

Method:

1. Heat oil in a pan and add Cinnamon, Cardamom, Cloves, Bay leaves and stir for a minute.

2. Add the ginger and garlic followed by onions. Fry till onions are translucent.

3. Add the tomatoes and cook for 3 – 5 minutes until the tomatoes are cooked.

4. Add the Spice powder Chilli, coriander, Tumeric and Salt. Add 1/4 cup of water cover the lid and allow it cook for 15 minutes.

5. By this time the base is well cooked . Now add prawns and cook for not more than 5 minutes.

6. Complete the dish with coriander and serve it as a side dish with Rice.

 
8 Comments

Posted in Non-Vegeterian, Side Dish

 

Festive Chicken Biriyani

06 May

Biriyani is flavored rice with good amount of spices added with chicken or Mutton(Lamb), or Prawns, or Fish, or Eggs or vegetables.

This kind of  Chicken Biriyani is so special to me and I would like to call it as festive time Biriyani. During Ramzan and Bakrid festival ,I used to get a box of this special biriyani from my friends . It was always filled with a nice aroma and a unique taste than the other biriyani kinds. I tried the recipe and almost I could bring the taste closer to what I used to enjoy .

Ingredients:

  1. Chicken – 1kg  (preferrably with bones, cut in to pieces)
  2. Rice – 3 cups (less than a kg), Preferably Basmati Rice , I have used a normal rice.
  3. Water – 3  cups
  4. Oil – 3 Tsp
  5. Cinamon 1 inch- 2 sticks
  6. Cloves – 5
  7. Cardomom – 2
  8. Bayleaves – 2
  9. Onion – 2, finely slit
  10. Tomato – 1 , finely chopped
  11. Garlic paste – 2 Tsp
  12. Ginger paste – 1 Tsp
  13. Lemon – 1, juice of it
  14. Curd(yoghurt) – 1/2 cup
  15. Turmeric – 1/4 tsp
  16. Chilli – 1Tsp
  17. Corriander – 1 Tsp
  18. Corriander leaves – 1/2 cup (finely chopped)
  19. Mint leaves – 1/4 cup (finely chopped)
  20. Clarified Butter – 3 Tsp
  21. Salt for taste

Method:

1. Soak the rice with water for 1/2 an hour. Add oil to the heavy bottomed vessel.

2. When the oil is hot  add cinamon, cardamom, cloves and bayleaves and stir for a minute.

3. Add onions and fry till golden brown color. Add the ginger and garlic paste followed by chicken. Stir it for atleast 5 minutes.

4. Add the 1/4 cup of corrainder, mint leaves and mix it up for 3 minutes.

5. Add spice powders turmeric, corriander and chilli powder and stir for 2 minutes.

6. Now add just rice, salt and 3 1/2 cups of water and let it boil.

7. Once the water  starts boiling add curd ,lemon juice and clarified butter. Cover the lid and cook in a very low flame for 20 minutes.

8. Once the rice is cooked, garnish the biriyani with 1/4 cup of corriander leaves and serve it.

Tip : 1. Chicken Biriyani is good to go with raitha( yogurt onion salad) or simple yoghurt.

2. Right level of  cooked rice gives a good appearance to perfect biriyani. The taste depend upon the right level of spices that is added.

 
8 Comments

Posted in Flavored Rice, Non-Vegeterian

 

Prawns veggie Rice Saute

02 May

My Girl doesn’t eat very spicy food.  So sometimes,I have to make a non spicy dish for her alone. This recipe is quick and very handy and  it can be made in less than 10 minutes. It needs only few main ingredients such as cooked rice , vegetables and some prawns . The vegetables can be added as of your choice. Suggestions would be  Capsicum , Carrot, Beans, Zucchini, Cabbage, Mushroom.  Prawns can also be substituted with cooked chicken or fish.

Ingredients for 1 serving:

  1. Tiger Prawns – 5 nos
  2. Mixed vegetables – 1/2 cup finely chopped ( Carrot, Beans, capsicum)
  3. Cooked Rice – 1 cup
  4. Onion – 1/2 finely chopped
  5. Turmeric -1/4 Tsp
  6. Oil – 2 Tsp
  7. Lemon – 1 Tsp juice
  8. Pepper powder a pinch
  9. Salt for taste

Method:

1.  Add oil to the hot pan. Add onions and saute it for a minute. Add turmeric followed by mixed vegetables. Saute it for 3 minutes.

2. Add prawn, lemon juice, pepper and salt and saute it for 2 minutes.

3. Finally add cooked rice and give a nice mix it up for 2 minutes. Serve it and enjoy.

 
6 Comments

Posted in Main Dish, Non-Vegeterian

 

Sprinkled spices on Deep fried chicken

29 Apr

Ingredients:

  1. Oil – 250 ml
  2.  Chicken boneless – 500 gms, cut in to medium pieces
  3. Ginger garlic paste – 1 Tsp
  4. Chilli powder – 1 Tsp
  5. Garam Masala -  1/2 Tsp
  6. Turmeric – 1/4 Tsp
  7. Orange food color - a pinch
  8. Salt for taste
  9. Curry leaves – 4 strands
  10. Onion petals for garnishing.

For sprinkling:

  1. Garam Masala – 1 Tsp
  2. Pepper powder – 1 /2 Tsp
  3. Cumin Powder – 1 Tsp

Method:

1. Mix Chicken, ginger garlic paste, food color, chilli powder, 1/2 Tsp garam masala,turmeric and salt. Let is sit for 1 hour.

2. Heat the oil in wok and fry the curry leaves for a minute and keep it aside.

3. In the same oil deep fry the pieces of chicken in batches for approximately 5 -6 minutes. Drain any excess oil in paper towel.

4. Serve in the plate with few chicken pieces and curry leaves.

5. Sprinkle the mixed spices powder on top of fried chicken and enjoy it.

Tip : If you sprinkle the spices, on top of chicken immediately after it is out of the oil ,tThe spices get stick to fried chicken.

 
3 Comments

Posted in Non-Vegeterian, Starters

 
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